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Dill Pickle Egg Salad Sandwich
Andre Lewis

Dill Pickle Egg Salad Sandwich

Egg salad wants texture, which is why finely chopped pickles and celery belong in the bowl. Mustard adds bite without turning the filling yellow and sharp. Chill it before spreading so the salad stays mounded instead of squeezing out the edges.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 slices soft wheat bread
  • 8 large eggs
  • 1/3 cup mayonnaise
  • 2 tbsp chopped dill pickles
  • 1 celery rib finely diced
  • 1 tbsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp coarse black pepper
  • 4 leaves green leaf lettuce

Method
 

  1. Place the eggs in a saucepan, cover them with 1 inch of water and bring the water to a full boil.
  2. Cover the pan, remove it from the heat and let the eggs stand for 12 minutes so the yolks are fully set.
  3. Transfer the eggs to ice water for 5 minutes, then peel and chop them into 1/3-inch pieces.
  4. Fold the eggs with the mayonnaise, pickles, celery, Dijon, salt and black pepper without mashing the whites smooth.
  5. Chill the egg salad for 20 minutes, then divide it over 4 bread slices and top each with a lettuce leaf.
  6. Close with the remaining bread and cut each sandwich in half.